Backwoods Chili

NOTE: No consideration has been given for allergies.
This meat chili recipe is all over the internet so it hard to figure out to whom we should give
credit! The vegetarian version, lower on the page, is from the Ladies Home Journal site,
www.lhj.com
BACKWOODS CHILI RICE SKILLET RECIPE
Ingredients
1 pound ground beef
4 cups quick cook rice
3 cups water
1 cup chopped onion
1 large green bell pepper, chopped
1 package chili seasoning mix
1 can tomatoes, undrained
1 can kidney beans, drained
1 tablespoon salt
1 cup shredded Cheddar or Monterey jack cheese
Serves: 8
Method
In a large skillet, brown meat then drain. Add remaining ingredients except cheese; stir. Bring to
a vigorous boil. Cover tightly. Simmer about 5 minutes or until desired consistency. Sprinkle
with cheese.


VEGETARIAN SKILLET CHILI
Makes: 4 servings
Start to Finish: 30 mins
Ingredients
2 tablespoonsolive oil
1 cupchopped onions
2 teaspoonschili powder
1 teaspooncumin
2 10 1/2ounce cans diced tomatoes and green chilies
1 large sweet potato (8 oz.), peeled and diced
1 large zucchini (12 oz.), diced
2 15ounce cans black beans, drained and rinsed
Directions
Heat oil in a 12-inch skillet. Cook onions until lightly browned. Stir in chili powder and cumin;
cook 1 minute. Add tomatoes and green chilies and the sweet potato; bring to a boil. Reduce
heat; cover and simmer 6 minutes, until potato is partially cooked. Add zucchini; cook just until
tender. Add beans and cook until heated through.
Makes 4 servings.

 

 

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